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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
09/01/2014 |
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Data da última atualização: |
10/01/2014 |
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Tipo da produção científica: |
Circular Técnica |
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Autoria: |
COTA, L. V.; COSTA, R. V. da; SABATO, E. de O.; SILVA, D. D. da. |
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Afiliação: |
LUCIANO VIANA COTA, CNPMS; RODRIGO VERAS DA COSTA, CNPMS; ELIZABETH DE OLIVEIRA SABATO, CNPMS; DAGMA DIONISIA DA SILVA, CNPMS. |
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Título: |
Histórico e perspectivas das doenças na cultura do milho. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Sete Lagoas: Embrapa Milho e Sorgo, 2013. |
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Páginas: |
7 p. |
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Série: |
(Embrapa Milho e Sorgo. Circular Técnica, 193). |
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Idioma: |
Português |
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Thesagro: |
Doença de planta; Inseto; Micotoxina; Zea mays. |
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Thesaurus Nal: |
Insecta; Mycotoxins; Plant diseases and disorders. |
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Categoria do assunto: |
H Saúde e Patologia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/95066/1/circ-193.pdf
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Marc: |
LEADER 00694nam a2200241 a 4500
001 1975363
005 2014-01-10
008 2013 bl uuuu u0uu1 u #d
100 1 $aCOTA, L. V.
245 $aHistórico e perspectivas das doenças na cultura do milho.$h[electronic resource]
260 $aSete Lagoas: Embrapa Milho e Sorgo$c2013
300 $a7 p.
490 $a(Embrapa Milho e Sorgo. Circular Técnica, 193).
650 $aInsecta
650 $aMycotoxins
650 $aPlant diseases and disorders
650 $aDoença de planta
650 $aInseto
650 $aMicotoxina
650 $aZea mays
700 1 $aCOSTA, R. V. da
700 1 $aSABATO, E. de O.
700 1 $aSILVA, D. D. da
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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Registro Completo
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Biblioteca(s): |
Embrapa Meio-Norte. |
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Data corrente: |
11/12/2018 |
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Data da última atualização: |
11/12/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
DEMOLINER, F.; POLICARPI, P. de B.; RAMOS, J. C.; BASCUÑAN, V. L. A. F.; FERRARI, R. A.; JACHMANIÁN, I.; CASAS, A. de F. de; VASCONCELOS, L. F. L.; BLOCK, J. M. |
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Afiliação: |
FERNANDA DEMOLINER, Federal University of Santa Catarina, Florianópolis, SC, Brazil; PRISCILA DE BRITTO POLICARPI, Federal University of Santa Catarina, Florianópolis, SC, Brazil; JULIANO CARVALHO RAMOS, Federal University of Santa Catarina, Florianópolis, SC, Brazil; VERA LÚCIA AZZOLIN FRESCURA BASCUÑAN, Federal University of Santa Catarina, Florianópolis, SC, Brazil; ROSELI APARECIDA FERRARI, ITAL; IVÁN JACHMANIÁN, University of the Republic (UDELAR), Montevideo, Uruguay; ALICIA DE FRANCISCO DE CASAS, Federal University of Santa Catarina, Florianópolis, SC, Brazil; LUCIO FLAVO LOPES VASCONCELOS, CPAMN; JANE MARA BLOCK, Federal University of Santa Catarina, Florianópolis, SC, Brazil. |
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Título: |
Sapucaia nut (Lecythis pisonis Cambess) and its by-products: a promising and underutilized source of bioactive compounds. Part I: nutritional composition and lipid profile. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Food Research International, v. 108, p. 27-34, 2018. |
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Idioma: |
Inglês |
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Conteúdo: |
The nutritional composition of the sapucaia nut, cake and shell, the nut and cake minerals content and the lipid profile of the nut oil (fatty acids, tocopherols, phytosterols and triacylglycerols) were determined. The nuts and cake exhibited a high content of lipid (47.9 to 60.8 mg 100 g-1), protein (15.8 to 19.5 mg 100 g-1), dietary fiber (16.5 to 22.6 mg 100 g-1) and provided an excellent source of selenium (26.4 to 46.94 μg g-1). The oil contained a high amount of unsaturated fatty acids (39.7 to 45.4% of oleic and 32.2 to 46.6% of linoleic acids) and presented a high Oxidative Stability Index (8.57-12.95 h) indicating the presence of antioxidant compounds in the oil. The major triacylglycerols in the sapucaia oil were LLO, PLO, LOO, POO, OOO, PLL and LLL. The main bioactive lipids identified in the oil were γ-tocopherol (19.2 to 28.5 mg 100 g-1) and β-sitosterol (92.8 to 194 mg 100 g-1). The results showed that the sapucaia nut and its by-products are a promising natural source of bioactive and nutritional compounds and when present in the diet can contribute to the maintenance of human health. In addition, the nut and by-product represents a promising raw material for the food industry. |
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Palavras-Chave: |
Ácidos graxos; Composição nutricional; Minerais. |
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Thesaurus NAL: |
Fatty acids; Minerals; Phytosterols; Selenium; Tocopherols; Triacylglycerols. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/188186/1/SAPUCAIA-NUT.-PART-I-Food-Research-International-v.-108-2018-.pdf
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Marc: |
LEADER 02231naa a2200325 a 4500
001 2101205
005 2018-12-11
008 2018 bl uuuu u00u1 u #d
100 1 $aDEMOLINER, F.
245 $aSapucaia nut (Lecythis pisonis Cambess) and its by-products$ba promising and underutilized source of bioactive compounds. Part I: nutritional composition and lipid profile.$h[electronic resource]
260 $c2018
520 $aThe nutritional composition of the sapucaia nut, cake and shell, the nut and cake minerals content and the lipid profile of the nut oil (fatty acids, tocopherols, phytosterols and triacylglycerols) were determined. The nuts and cake exhibited a high content of lipid (47.9 to 60.8 mg 100 g-1), protein (15.8 to 19.5 mg 100 g-1), dietary fiber (16.5 to 22.6 mg 100 g-1) and provided an excellent source of selenium (26.4 to 46.94 μg g-1). The oil contained a high amount of unsaturated fatty acids (39.7 to 45.4% of oleic and 32.2 to 46.6% of linoleic acids) and presented a high Oxidative Stability Index (8.57-12.95 h) indicating the presence of antioxidant compounds in the oil. The major triacylglycerols in the sapucaia oil were LLO, PLO, LOO, POO, OOO, PLL and LLL. The main bioactive lipids identified in the oil were γ-tocopherol (19.2 to 28.5 mg 100 g-1) and β-sitosterol (92.8 to 194 mg 100 g-1). The results showed that the sapucaia nut and its by-products are a promising natural source of bioactive and nutritional compounds and when present in the diet can contribute to the maintenance of human health. In addition, the nut and by-product represents a promising raw material for the food industry.
650 $aFatty acids
650 $aMinerals
650 $aPhytosterols
650 $aSelenium
650 $aTocopherols
650 $aTriacylglycerols
653 $aÁcidos graxos
653 $aComposição nutricional
653 $aMinerais
700 1 $aPOLICARPI, P. de B.
700 1 $aRAMOS, J. C.
700 1 $aBASCUÑAN, V. L. A. F.
700 1 $aFERRARI, R. A.
700 1 $aJACHMANIÁN, I.
700 1 $aCASAS, A. de F. de
700 1 $aVASCONCELOS, L. F. L.
700 1 $aBLOCK, J. M.
773 $tFood Research International$gv. 108, p. 27-34, 2018.
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Embrapa Meio-Norte (CPAMN) |
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